Porchini and lentil cabbage dumplings

Ingredients
8 – 10 mini cabbage leaves (stems cut)
6tbsp cooked puy lentils
3 tbsp dried porcini mushrooms
3 sundried tomatoes
200ml boiling water
Salt and pepper

Method
Place the porchini mushrooms into a dish and pour over the boiling water
Leave to soak for 20minutes
Preheat your oven to 180C
Drain the mushrooms – but retain the soaking liquid
Place the mushrooms, lentils, seasoning & tomatoes into a food processor and mix until you have a paste (if you dont have a food processor then simply mash with a fork)
Place a teaspoon of the mixture into the top right side of the leaf, tuck the sides in (like you are rolling a burrito) and then roll it over
Tightly pack the rolls into a baking dish or loaf pan
Pour over enough of the soaking liquid to reach 1/3 of the way up the rolls
Cover the dish tightly with tinfoil
Place into the oven for approx 20 mins or until the cabbage leaves are almost translucent